Home » Low Carb » Skillet Keto Chicken Parmesan with Zucchini Noodles

Skillet Keto Chicken Parmesan with Zucchini Noodles

Beat the pasta crave with this easy and delicious Keto Chicken Parmesan! Ready in 30 minutes, this dish is comforting and filling, perfect for any day of the week. Bonus, it reheats great if you have leftovers!

Two white bowls with Keto Chicken Parmesan and Zucchini Noodles. they are topped with freshly grated parmesan and minced parsley.

This post was originally published on July 17, 2018 and has been updated with fresh content, images and we’ve added a video for your viewing pleasure 🙂

I don’t think there is any harder crave to stomp out than a pasta crave, which is annoying, considering pasta is loaded with carbs. Luckily for me (and you) zucchini can be easily transformed into noodles (yay)! They taste great and of course are healthy.

To top it all off, this ‘pasta’ dish features chicken breast that is coated in parmesan cheese and fried in an oiled skillet. Simple. Easy. Delicious! I hope you love this Keto Chicken Parm much as we do!

Why it works

  1. Juicy chicken breast coated with almond flour and parmesan, then tossed onto a bed of zucchini noodles and pasta sauce, this flavourful dish is comforting and delicious.
  2. Ready in 30 minutes, this easy Keto meal is perfect for any night of the week.
  3. Great for leftovers, this Keto Chicken Parmesan reheats great.

Ingredients

All ingredients used in this Keto Chicken Parmesan recipe.

Chicken – Buy boneless skinless chicken breasts to save some time, or spend the few extra minutes to skin and debone the chicken to save some money (usually boneless skinless is more expensive, unless it’s on sale).

Parmesan – Use the shelf stable parmesan in the plastic shaker. It works perfectly to create a delicious crust for your Low carb Chicken Parmesan!

Marinara – I love to make my own Keto Marinara Sauce because it not only saves money; It’s so much tastier than store bought and can be made in as little as 10 minutes!

How to make Keto Chicken Parmesan

In a medium bowl combine parmesan with the almond flour, garlic powder, sea salt and pepper. Whisk to combine and break up any clumps. In a separate bowl whisk the egg and water until fully combined.

Carefully slice the chicken breasts in half, horizontally, so that you end up with 4 chicken cutlets.

Cutting board with the breaded chicken cutlets.

Using one hand only for the egg wash and the other hand only for the breading, dip a chicken cutlet in egg wash, then in the breading. Repeat for each chicken cutlet, and then repeat until all of the breading has been used up.

Heat oil in a skillet on medium low heat. Once hot, fry the chicken until cooked through, flipping halfway. An internal thermometer should read 180° to make sure the chicken is fully cooked.

Skillet with the fried, breaded chicken cutlets.

While the chicken is frying, make the sauce and zucchini noodles.

Place a handful of zucchini noodles into each bowl, top with about ½ cup of the hot sauce, then place one cooked cutlet on top. Sprinkle extra parmesan over top and some freshly minced parsley, if desired. Serve the Keto Chicken Parmesan hot.

Two white bowls with Keto Chicken Parmesan and Zucchini Noodles. they are topped with freshly grated parmesan and minced parsley.

Watch the whole thing go down:

Expert Tips

  1. Try not to mix your hands up while breading the chicken, otherwise you’ll end up wasting a lot of the breading.
  2. If you only have a small amount of breading left after the cutlets have been dipped for the first time, re-dip only the top of each cutlet.
  3. Use a digital meat thermometer to ensure the chicken has been fully cooked to a safe internal temperature of 180°.
  4. My family and I prefer zucchini noodles that have a firmer texture. The heat from the sauce will cook them slightly, which is perfect for us. If you like a softer ‘zoodle’, simply fry the zucchini noodles in a hot skillet for a minute or two before dishing. Alternatively, the zucchini noodles can be tossed around in the sauce for a minute or two before serving – keep in mind they will turn soggy if over cooked, and this happens very quickly!

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A white dish with zucchini noodles, marinara and chicken, topped with fresh parmesan and parsley.

Skillet Keto Chicken Parmesan with Zucchini Noodles

Get your spaghetti fix with this easy Skillet Keto Chicken Parmesan. It will blow your mind with it’s crispy chicken and slurpable pasta-like deliciousness!
5 from 10 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Aleta

Ingredients

  • 2 boneless skinless chicken breasts *see note 1
  • ½ cup parmesan *see note 2
  • ¼ cup almond flour
  • ¼ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 1 egg
  • 2 tsp water
  • 1 tbsp avocado or olive oil
  • 2 zucchinis
  • 2 cups Keto Marinara Sauce or 1 x jar keto friendly pasta sauce *see note 3

Optional Toppings

  • Freshly grated parmesan
  • Fresh parsley

Instructions

Directions

  • In a medium bowl combine parmesan with the almond flour, garlic powder, sea salt and pepper. Whisk to combine and break up any clumps. In a separate bowl whisk the egg and water until fully combined.
  • Carefully slice the chicken breasts in half, horizontally, so that you end up with 4 chicken cutlets.
  • Using one hand only for the egg wash and the other hand only for the breading, dip a chicken cutlet in egg wash, then in the breading *see note 4. Repeat for each chicken cutlet, and then repeat until all of the breading has been used up *see note 5.
  • Heat oil in a skillet on medium low heat. Once hot, fry the chicken until cooked through, flipping halfway. An internal thermometer should read 180° to make sure the chicken is fully cooked *see note 6.
  • While the chicken is frying make the sauce and zucchini noodles *see notes 6 & 7.
  • Divide the zucchini noodles between 4 bowls, top with about ½ cup of the hot sauce, then place one cooked cutlet on top. Sprinkle extra parmesan over top and some freshly minced parsley, if desired. Serve the Keto Chicken Parmesan hot and enjoy!

Notes

  1. Chicken – Buy boneless skinless chicken breasts to save some time, or spend the few extra minutes to skin and debone the chicken to save some money (usually boneless skinless is more expensive, unless it’s on sale).
  2. Parmesan – Use the shelf stable parmesan in the plastic shaker. It works perfectly to create a delicious crust for your chicken!
  3. Marinara – I love to make my own Keto Marinara Sauce because it not only saves money. It’s so much tastier than store bought and can be made in as little as 10 minutes!
  4. Try not to mix your hands up while breading the chicken, otherwise you’ll end up wasting a lot of the breading.
  5. If you only have a small amount of breading left after the cutlets have been dipped for the first time, re-dip only the top of each cutlet.
  6. Use a digital meat thermometer to ensure the chicken has been fully cooked to a safe internal temperature of 180°.
  7. Use a vegetable spiralizer to make the zucchini noodles. If you don’t have one, there are other ways to turn zucchini into zoodles.
  8. My family and I prefer zucchini noodles that have a firmer texture. The heat from the sauce will cook it slightly, which is perfect for us. If you like a softer ‘zoodle’, simply fry the zucchini noodles in a hot skillet for a minute or two before dishing. Alternatively, the zucchini noodles can be tossed around in the sauce for a minute or two before serving – keep in mind they will turn soggy if over cooked, and this happens very quickly!
 
 
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre from total carbs to get 6.8 g net carbs for ¼ of the recipe: 1 chicken cutlet, ½ a zucchini and ½ cup Keto Marinara Sauce.

Nutrition

Serving: 1dish | Calories: 318.6kcal | Carbohydrates: 9.8g | Protein: 27.6g | Fat: 18.5g | Sodium: 1097mg | Fiber: 3g | Net Carbs: 6.8g
Tried this Recipe? Like it Today!Mention @MamaBearsCookbook

21 Comments

  1. Michelle Boule

    5 stars
    My husband has been trying to eat better and we tried this recipe the other night and he loved it! It was our first time making zucchini noodles and we’re now hooked!

  2. Mama Maggie's Kitchen

    5 stars
    This looks Incredibly delicious. I have to make this soon for my family!

  3. 5 stars
    Love being able to sneak in those extra veggies for dinner. This looks incredible, can’t wait to try this recipe!!

  4. 5 stars
    I love making chicken parmesan as it is a lovely recipe that I make for my family! I also love how this is low carb, much better. Thank you for sharing this recipe, I will definitely be trying this out!

  5. 5 stars
    This has everything you could want in a keto meal or even just a healthy meal! Great recipe here!

  6. 5 stars
    Such a great dinner recipe for those on keto – the whole family really enjoyed this one!

  7. 5 stars
    What a lovely healthy dinner idea. I’m on a low-carb low-fat diet and this fits perfectly on my menu. I can’t wait to make this. Thanks!

  8. Veronika Sykorova

    5 stars
    This dish looks so yummy! I love using zucchini noodles! Either by themselves or sometimes I add them to regular pasta to make it a bit healthier. Can’t wait to give your recipe a try!

  9. Amanda Dixon

    5 stars
    This turned out great! The almond flour and Parmesan gave the chicken such a nice crust, and it was simple to whip up. I’m so happy to have such a delicious low-carb alternative to chicken Parm, which is one of my favorites!

  10. Zoodles are amazing, aren’t they? So versatile and yummy! This chicken parm looks every bit as legit and delicious and typical chicken parm – good work!

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